cake on a tuesday night just because.

 This afternoon I decided that cake sounded like a nice thing to eat. If you know me, you know that I always feel like eating brownies or ice cream; I rarely feel like eating cake. But since it’s a Tuesday, and I do love frosting cakes, I figured it might be a good idea to go with this sudden craving.

 Now you may or may not know that there aren’t many recipes for small cakes in small batches out there currently. I was looking for a chocolate mini cake that could be baked in ramekins and make just one cake, preferably three layers. A cursory perusal of Google search results provided little help, so I decided to do something risky.

 I took a beautiful gluten free chocolate cake recipe from Dolly and Oatmeal and divided every item on that ingredient list into thirds. I know. It was an unpredictable thing to do, but I did it. I mixed the ingredients, greased three little ramekins, popped them in the oven and waited.

 Twenty-five minutes later I was looking at three cute, domed cake tops. A couple of hours later, I was looking at what you see now in the photos.

 Even though this cake comes together easily and quickly enough for a weeknight, it would still be a cute date night dessert, or an afternoon dessert… anywhere a mini-cake’s presence would be welcomed. Happy Tuesday!

 mini chocolate olive oil cake | print recipe
Adapted from Dolly and Oatmeal

⅓ cup (46 grams) brown rice flour
2 tablespoons (15 grams) almond meal
2 teaspoons (7 grams) cornstarch
2 scant tablespoons unsweetened cocoa powder
½ teaspoon baking soda
⅛ teaspoon salt
1 egg
¼ cup sugar
½ teaspoon vanilla extract
4 teaspoons olive oil
⅓ cup hot water

Preheat oven to 350 degrees. Coat three ramekins with cooking spray, or grease them with coconut oil and dust with cocoa powder. Set aside.

Mix the dry ingredients together in a small bowl.

In a medium-sized mixing bowl, vigorously whisk the egg and the sugar together until well combined and slightly thickened. Whisk in the vanilla and olive oil, then whisk in the hot water.

Whisk the dry ingredients into the wet ingredients until no dry spots are left.

Divide the batter evenly among the three prepared ramekins, 3 ounces in each. Place the ramekins on a baking sheet and bake for 20-25 minutes, until a toothpick inserted into the center of one of the cakes comes out clean.

Remove the cakes from the ramekins and let them cool completely on a wire rack.

Continue below…

sour cream frosting

¾ cup (75 grams) powdered sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons sour cream

Whisk all of the ingredients together in a small bowl until completely smooth.

Use a sharp serrated knife to level the tops of each cake. Stack the layers with frosting in between. Frost the cake however you prefer.

Sprinkle the top with a dusting of Demerara or raw sugar, slice, and serve!

Makes 4 small slices, 3 medium slices, or 2 large slices.

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22 thoughts on “cake on a tuesday night just because.

  1. Oh, Maci. These photos taunt me. So beautiful and delicious looking. You amaze me. As an aside, I thought of you the other morning when I fried mine and Troy’s eggs in “browned butter.” Yum! God bless you!

  2. I think as long as you understand Baker’s Math and the purpose of different ingredients, you can roughly figure out how to divide or multiply recipes to your requirements. I do what you did quite often and have never had an issue with it, you just have to know how long to bake something and at what temperature. This looks adorable, and since my boyfriend and I are on a bit of a health kick lately but still love cake, I might just have to start doing individual sized cakes to share for date nights.

  3. Pingback: {bakey katey} gluten free chocolate cake |

  4. Pingback: Baked magic that I wish I could sink my face into. | Lucky Pony

  5. Pingback: Pinned: Cakes, tarts and pies oh my! | the sunday best

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